Maple Roasted Vegetables with Toasted Walnuts
Maple Roasted Vegetables with Toasted Walnuts requires approximately 45 minutes from start to finish. This recipe serves 6 and costs $1.52 per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 264 calories, 6g of protein, and 11g of fat per serving. 6 people were glad they tried this recipe. This recipe from Cookie Monster Cooking requires sweet potatoes, maple syrup, pepper, and parsnip. It works well as a rather inexpensive side dish. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is excellent. Similar recipes are Roasted Asparagus with Blue Cheese & Toasted Walnuts, Roasted Balsamic Asparagus with Goat Cheese and Toasted Walnuts, and Roasted Butternut Squash Pasta with Ricottan and Toasted Walnuts.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 pound brussels sprouts, trimmed and halved lengthwise (quartered if really large)
¼ cup pure maple syrup
2 tablespoons olive oil
1 large parsnip, peeled and cut into ½ inch chunks
¼ teaspoon pepper
¾ teaspoon salt
2 medium shallots, chopped
2 medium sweet potatoes, cut into ½ inch chunks
½ cup raw walnuts
Equipment:
oven
baking sheet
frying pan
bowl
Cooking instruction summary:
Preheat the oven to 400F.Add the shallots, sweet potatoes, brussels sprouts and parsnip to a large rimmed baking sheet. Drizzle with the olive oil and the maple syrup, then sprinkle with the salt and pepper. Toss to combine then spread in an even layer.Bake for about 25 to 30 minutes, stirring once halfway through, until tender and starting to brown. Taste and season with additional salt and pepper as needed.Meanwhile, set a small skillet over medium heat. When hot, add the walnuts and cook, stirring occasionally, until fragrant and lightly browned / toasted, about 3 minutes. Chop then set aside.Transfer the vegetables to a serving bowl. Top with the toasted walnuts.
Step by step:
1. Preheat the oven to 400F.
2. Add the shallots, sweet potatoes, brussels sprouts and parsnip to a large rimmed baking sheet.
3. Drizzle with the olive oil and the maple syrup, then sprinkle with the salt and pepper. Toss to combine then spread in an even layer.
4. Bake for about 25 to 30 minutes, stirring once halfway through, until tender and starting to brown. Taste and season with additional salt and pepper as needed.Meanwhile, set a small skillet over medium heat. When hot, add the walnuts and cook, stirring occasionally, until fragrant and lightly browned / toasted, about 3 minutes. Chop then set aside.
5. Transfer the vegetables to a serving bowl. Top with the toasted walnuts.
Nutrition Information:
covered percent of daily need
